My friends and I LOVE Mexican food. Given that they're typically the guinea pigs for new recipes, I wanted to try a healthy twist on a Mexican casserole dish. Casseroles are so perfect because you just mix the ingredients and pour it into a baking dish and 20 minutes later - voila! It makes it easy when serving a crowd or to use as leftovers throughout the week. Adios for now!
1 cup uncooked quinoa
1 can black beans, throughly rinsed and drained
2-3 bell peppers, chopped
1/2 cup corn kernels
1-2 cups chopped kale
2 red bell peppers
1/4 cup unsweetened almond milk
1/2 cup dairy-free cheese, optional (I used almond cheese, see picture below)
Juice of 1 lime
1 tbsp olive oil
Spices: cumin, chili powder, paprika, cayenne, cilantro, to taste
1. Broil 2 red bell peppers until blackened. Remove from oven, wrap in foil, and let sit for 10 minutes.
2. Cook quinoa according to package directions.
3. Sautée chopped bell peppers, corn, and kale with spices and 1/2 tbsp olive oil.
4. Combine quinoa, beans, veggies, and cheese in an oven safe dish.
4. Carefully peel and deseed broiled peppers and blend with 1/2 an avocado, lime juice, remaining olive oil and spices to create a roasted red pepper enchilada sauce.
5. Pour sauce over casserole and stir until well combined.
6. Heat casserole at 400F for 15-20 minutes, or until the top is crisped.